Blender

Lemon Chocolate Muffins with Almond Milk

Calling all home bakers! Make these perfectly moist vegan chocolate muffins in your own kitchen with zero fuss.

  • Servings 8
  • Preparation
  • Cooking

Ingredients

  • 3/4 cup almond milk
  • 1/3 cup chocolate syrup
  • 3/4 cup bread flour, sifted
  • 3/4 cup cake flour, sifted
  • 1 1/2 tsp baking powder, sifted
  • 1/2 tsp baking soda, sifted
  • Zest of 2 lemons, grated
  • 3 1/3 tbsp beet sugar
  • 3 1/2 tbsp salad oil
  • 1/3 cup chocolate chip

  • 8 muffin cups (bottom diameter Φ55mm)

Directions

  • Preheat the oven to 350℉.
  • Place ingredients except chocolate chips into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “7” or “8”. Blend for 1 minute.
  • Use a spatula to remove any powder that has stuck to the side of the container, and stir again at speed to “7” or “8” for about 10 seconds.
  • Transfer the mixed contents to a bowl, add chocolate chips and mix.
  • Pour into muffin cups and bake in an oven at 350℉ for about 30 minutes. (Adjust baking times accordingly)

EASY CHOCOLATE MUFFINS WITH A LEMONY TWIST

We love a good baking project. Muffins tick a lot of boxes – because you can eat a muffin for breakfast, a snack or dessert. And it’s doubly satisfying when chocolate muffins turn out moist and perfect with minimal effort. But these particular vegan muffins are hiding two fantastic (not-so-secret) ingredients. We’re using almond milk instead of traditional dairy. It adds a nutty, slightly sweet flavor. And we use plenty of lemon zest for a bump of citrus that contrasts, and actually enhances, the sweetness of the chocolate.

HOW TO MAKE THESE LEMON CHOCOLATE MUFFINS

To make the muffin batter, simply load all the ingredients (except the chocolate chips) into the jar of your Tiger blender and blend on level 7 for a minute or so until thoroughly mixed. Put the batter in a bowl, fold in the chocolate chips, then place in muffin cups. Bake at 350°F. That’s it! These muffins are great fresh out of the oven – or at room temperature.

PRO TIPS AND VARIATIONS

  • Be sure to sift the powdered ingredients. Sifting the dry ingredients (flour, baking soda, etc.) before introducing the wet ingredients results in zero clumps in the muffin batter. Yay!
  • If the batter is sticky. When mixing the muffin batter in the blender, a little batter may stick to the sides of the jar. That’s ok. Just turn the power off and scrape the sides with a soft silicone spatula to reincorporate. Then put the lid back on and continue mixing.
  • Works with any baking chip. We prefer vegan chocolate chips, but this muffin recipe can be made with butterscotch chips, espresso chocolate nibs – and even dried fruit!
  • Test doneness with a toothpick. Simply insert a toothpick or wooden skewer into a muffin and pull it out. If it has raw batter on it, it needs more time in the oven. A clean toothpick means it’s ready.

STORAGE

Store leftover muffins in an airtight storage container in the refrigerator for up to 4 days. Fair warning though: they’re too delicious to keep around that long. Everytime we make a batch for the office, they’re all gone the very same day.

Products used in this recipe

SLB-A10U

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